Rosemary risotto with Borlotti Beans


400g/14 oz can borlotti beans

275g/10 oz packet vegetable risotto

60ml/4 tbsp vegan mascarpone cheese

5ml/1 tsp finely chopped fresh rosemary


1.Drain the beans, rinse under cold water and drain again. Process about two-thirds of the beans to a fairly coarse purée in a food processor or blender. Set the remaining beans aside.

2. Make up the risotto according to the packet instructions, using the suggested quantity of water.

3.immediately the rice is cooked, stir in the bean purée. Add the reserved beans, with mascarpone and rosemary, then season to taste. Stir thoroughly, then cover and leave to stand for about 5 minutes so that the risotto absorbs the flavours fully.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

%d bloggers like this: